One of the things I keep getting asked involves coming up with a set of ‘rules’ on how to pair wine and cheese. The thing is, I believe that taste is subjective and how I like my cheese and wine may not be how other people like it; and I’m not well-versed on the subject of cheese (wine however is a topic I could go on about all day).
Having said that, I have a personal set of ‘tips’ which I’ve put together over the years, which is a combination of stuff I’ve researched from books, travel, and through many a (slightly drunken) wine and cheese party with friends.
Regional Matching
I often quote a couple of my favorite wine authors whenever I discuss this portion: “If it grows together, it goes together.” Very simply put, it’s hard to go wrong when pairing wine and cheese from the same region. It’s something I’ve learned – and proven – from a trip to Sancerre, where their native chèvre went wonderfully with their crisp, minerally Sauvignon Blanc-based wines.
People could try it at home by pairing a Trésors de Loire Sancerre with a Sancerrois or its neighboring cheese Crottin de Chavignol (an unfortunate name, since “crottin” means horse dung). For a Spanish twist, I highly suggest a Matsu El Picaro with Zamorano cheese – both coming from the Toro region of Spain.
Mirroring
As with food and wine pairing, there is a high likelihood of a successful cheese and wine pairing if we complement specific aspects of it.
Weight
A heavy cheese such as Stilton would be perfect with a rich Sandeman 10 Years Old Tawny Porto (bonus: it keeps). Light cheeses like Emmental would be great with a Beaujolais, like the Louis Jadot Beaujolais Village.
Texture
Creamy, runny cheese would go nicely with a full-bodied wine, like in the case of a Brie de Meaux and a Domaine Jessiaume Santenay 1er Cru Les Gravières. On the flip side, hard cheese works best with sharper wines possessing higher levels of acidity, like the pairing of Parmigiano and Chianti, such as the Melini Neocampana Chianti DOCG.
Aroma and Flavors
Stronger, “smellier” cheese goes with richer, highly aromatic wine. This is one of the reasons why the classic pairing of blue cheese and Sancerre – a rich, golden wine that tastes like marmalade and apricots – works. My Sancerre of the moment is Château Climens Sauternes. Milder flavored (and smelling) cheese such as Camembert is perfect with a bone-dry Champagne like Möet and Chandon Imperial Brut.
When in doubt…
I’m quite certain that I’m not the lone wino/foodie that has been invited to a wine and cheese party with no clue as to what cheese would be served. Here’s my secret, fail-safe weapon: An Alsatian Gewürztraminer.
It’s typically light enough for milder cheeses but has enough heft for the creamier ones… Plus, it’s got enough aromatic floral notes to hold its own against stronger cheeses without overpowering the lighter ones. An absolute must-try is Sommelier Selection’s Domaine Mittnacht Frères Les Terres Blanches.
Cover pic and first pic from Unsplash.